Minestrone Pasta Salad

Yield: 8+ servings

1 package (16-ounce) elbow macaroni

4 cups cooked red kidney beans OR 2 cans (14.5- to 15.5-ounce), rinsed and drained

2 carrots, peeled and chopped

2 ribs celery, chopped

2 cans (14.5- to 15.5-ounce) diced tomatoes, drained

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 cup grated Parmesan cheese

Salt, ground black pepper

In a large saucepan, cook pasta according to package directions. Drain and rinse with cool water.

In a large mixing bow, toss together pasta, beans, carrots, celery, tomatoes, Italian seasoning, garlic powder, Parmesan cheese and salt and pepper to taste. Chill salad at least 2 hours.

(Adapted from "The $5 Dinner Mom Cookbook," by Erin Chase)